Andalusian Onion And Potato Omelette
|Olive oil||1⁄2 Cup (8 tbs)|
Cut potatoes lengthwise in fine slices.
Heat 1/2 cup olive oil in large frying pan.
Fry potatoes lightly while chopping onion.
Push potatoes into a corner of pan, add chopped onion, and put potatoes on top of onion.
Season with salt and pepper.
While they cook, chop the potatoes and onion with a spoon or spatula until they are almost a puree.
(The potatoes and onion can be fried several hours in advance with equally good results.) Allow potato-onion mixture to cool at least 5 minutes before dividing in equal parts and adding to 2 bowls, each containing 2 eggs beaten with salt.
I have posted the instructions for "Spanish" Omelet. Please follow them to finish this.